Tronchón

Tronchón is a traditional cheese produced in the eponymous village. The cheese is made with raw or pasteurized cow's, goat's, and sheep's milk. Goat's and sheep's milk is mostly used, but some versions add cow's milk to the combination.

It's easily recognizable due to a crater in the center and a raised ring on the outer edge. The young Tronchón is rindless and has a squeaky and springy texture, while the flavor is mild. Use the young version for melting or slice it for sandwiches.

The aged version is more dense, yet moist on the palate. The flavors are also more intense, with hints of rosemary and a strong bite. These aged versions make for great table cheeses.